Carrot Cake Pancakes W/Maple Cream Cheese Frosting
- 1 carrot
- 1/4 cup water
- 1/4 cup kumquats (or crushed pineapple)
- 1 egg
- 1/2 cup milk
- 1 cup Namaste Biscuits, Piecrust & More
- 1 teaspoon baking powder
- 1 teaspoon tapioca starch
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1 package cream cheese, softened
- 1/2 cup maple syrup
- Place carrot and kumquats with all liquid ingredients in a blender (if using pineapple, add later); blend until smooth. Place all dry ingredients in a bowl, stir/sift with a whisk until uniform. Pour wet ingredients into dry, whisk until thoroughly combined. (If using pineapple, stir in now.) While frying pancakes, beat softened cream cheese until smooth and fluffy. Slowly drizzle in maple syrup. Top pancakes with frosting and serve.
carrot, water, kumquats, egg, milk, baking powder, tapioca, cinnamon, cloves, cream cheese, maple syrup
Taken from www.epicurious.com/recipes/member/views/carrot-cake-pancakes-w-maple-cream-cheese-frosting-52220611 (may not work)